Funfetti Sourdough Bread

• Prep Time: 30 minutes
• First Rise (Bulk Fermentation): 4–6 hours
• Cold Proof: 8–12 hours
• Bake Time: 45–50 minutes
• Total Time: Approximately 14–19 hours

Yield

• Servings: 12 slices
• Yield: 1 artisan loaf

Ingredients

For the Dough

• 500 grams bread flour
• 350 grams room-temperature water
• 100 grams active sourdough starter
• 10 grams fine sea salt
• 2 tablespoons granulated sugar
• 1 teaspoon vanilla extract
• ½ teaspoon almond extract (optional)
• ⅓ cup rainbow jimmies sprinkles (avoid nonpareils, which can bleed color)

Optional Topping

• Extra rainbow sprinkles
• Coarse sugar
• Melted butter for brushing after baking

Equipment Needed

• Large mixing bowl
• Kitchen scale
• Dough scraper
• Dutch oven with lid
• Banneton or proofing bowl
• Parchment paper
• Sharp bread lame or razor blade
• Cooling rack

Instructions

Step 1: Mix the Dough

In a large mixing bowl, combine the water and active sourdough starter, stirring until the starter is mostly dissolved.

Add the bread flour, sugar, vanilla extract, and almond extract, if using. Mix until no dry flour remains. Cover and let the dough rest for 30 minutes. This rest, known as the autolyse, helps develop gluten and improves the dough’s texture.

Step 2: Add the Salt

Sprinkle the salt evenly over the dough and work it in by gently squeezing and folding the dough until fully incorporated.

Cover the bowl and let the dough rest for 30 minutes.

Step 3: Stretch and Fold

Over the next 2 hours, perform a series of stretch-and-folds every 30 minutes.

To do this, gently pull one side of the dough upward and fold it over the center. Rotate the bowl and repeat on all four sides.

During the final stretch-and-fold session, gently fold in the rainbow sprinkles. Avoid overmixing, as excessive handling can cause the colors to streak into the dough.

Step 4: Bulk Fermentation

Cover the dough and allow it to rise at room temperature for 4 to 6 hours, depending on the warmth of your kitchen.

The dough should increase in volume by about 50%, feel airy, and show bubbles along the sides of the bowl.

Step 5: Shape the Loaf

Turn the dough onto a lightly floured surface.

Shape it into a round or oval loaf by gently folding the edges toward the center and creating surface tension.

Place the dough seam-side up in a floured banneton or proofing bowl.

Step 6: Cold Proof

Cover the dough and refrigerate for 8 to 12 hours.

This slow fermentation develops flavor and makes the dough easier to score before baking.

Step 7: Preheat the Oven

Place a Dutch oven with its lid into the oven.

Preheat to 475°F (245°C) for at least 30 minutes to ensure the pot is thoroughly heated.

Step 8: Score and Bake

Turn the dough onto a sheet of parchment paper.

Score the top with a sharp bread lame or razor blade to allow for controlled expansion during baking.

Transfer the dough into the hot Dutch oven.

Bake covered for 25 minutes.

Remove the lid and continue baking for 20 to 25 minutes, until the crust is a deep golden brown and the internal temperature reaches about 205–210°F (96–99°C).

Step 9: Cool

Transfer the loaf to a cooling rack and allow it to cool for at least 1 hour before slicing.

Cooling completely helps the crumb finish setting and prevents a gummy texture.

Tips for Success

• Use a bubbly, active sourdough starter that has recently been fed.
• Weigh ingredients with a kitchen scale for the best consistency.
• Choose rainbow jimmies instead of nonpareils to minimize color bleeding.
• Avoid adding extra flour during shaping unless necessary.
• Let the loaf cool fully before slicing.
• If your kitchen is cool, bulk fermentation may take longer.
• Store the bread cut-side down to help maintain freshness.

Flavor Variations

Birthday Cake Version

Add ½ teaspoon cake batter flavoring and a handful of white chocolate chips.

Chocolate Funfetti

Fold in mini chocolate chips along with the sprinkles.

Cinnamon Funfetti

Add 1 teaspoon ground cinnamon to the dough for a warm spice note.

Lemon Celebration Loaf

Mix in 1 tablespoon finely grated lemon zest for a bright citrus flavor.

Vanilla Almond Deluxe

Increase the vanilla extract slightly and use the optional almond extract for a bakery-inspired taste.

Serving Suggestions

Funfetti Sourdough Bread is delicious served:

• Toasted with butter
• With whipped cream cheese
• Spread with strawberry jam
• Drizzled with honey
• As French toast
• As bread pudding
• With mascarpone and fresh berries
• Alongside yogurt and fruit
• With a cup of coffee or hot chocolate
• As a fun addition to a brunch spread

Storage Instructions

Store the cooled loaf in a bread bag or airtight container at room temperature for up to 3 days.

Avoid refrigerating, as it can cause the bread to dry out more quickly.

Freezing Instructions

Slice the bread before freezing so you can thaw only what you need.

Wrap slices tightly in plastic wrap and place them in a freezer-safe bag or container.

Freeze for up to 3 months.

Thaw at room temperature or toast directly from frozen.

Frequently Asked Questions

Can I use all-purpose flour?

Yes, but bread flour produces a chewier crumb and better structure.

Why did my sprinkles lose color?

Some sprinkles dissolve during fermentation. Rainbow jimmies generally hold their color better than nonpareils.

Can I add chocolate chips?

Absolutely. Mini chocolate chips are a popular addition and pair well with the vanilla flavor.

Do I need a Dutch oven?

A Dutch oven creates steam for the best crust, but you can bake on a preheated baking stone while adding steam to the oven during the first part of baking.

Can I make the dough sweeter?

Yes. Increase the sugar slightly if you prefer a sweeter loaf, but keep in mind that this is still a bread rather than a cake.

Estimated Nutrition (Per Slice)

• Calories: 195
• Protein: 6 g
• Total Fat: 2.5 g
• Saturated Fat: 0.4 g
• Cholesterol: 0 mg
• Carbohydrates: 37 g
• Dietary Fiber: 2 g
• Total Sugars: 4 g
• Sodium: 210 mg
• Potassium: 75 mg
• Calcium: 12 mg
• Iron: 2 mg